While it was definitely an affordably priced meal, I am not sure if I would like to wait for an hour again. The bite felt like a mix between chewy and mushy, and there wasn’t a lot to shout about the taste (but dipping more chilli sauce would do the trick).Ĭompared to its prawn variation, I much prefer the Char Siew Rice Flour Roll. Rice roll aside, the meat version worked better with soy sauce, and although it did not look like much, the flavour did make up for the lack of red colouring.
HONG KONG MONGKOK DIM SUM SKIN
The skin of the Xia Jiao (har gao), aka prawn dumpling, was of the right thickness, but the folds were a little tough.ĭespite being priced at about 77 cents per piece, you get to witness the prominent prawns encased inside the dumplings. Springy but slightly tough when it was no longer warm, I’ll recommend you to devour the Shao Mai while it’s fresh out (the food get cold easily without the bamboo steamers), and dip it into the tangy house-made chilli sauce for extra flavour. Shao Mai, or Siew Mai, was proportionately sculpted to an average bite-size and had a robust taste of sesame oil to it. On itself, the rice flour roll, or chee cheong fun, was pretty above average due to the desired thinness and appropriate filling ratio.
Texture wise, it was a tad dry and rubbery as compared to what I am used to.įor the Prawn Rice Flour Roll, the sizes of the prawns were alright for the price I paid, and the overall taste was quite mediocre. That said, this Char Siew Bao was definitely legit and it is one of the better ones I’ve tried at a similar price point.ĭo you have good food to recommend? Click here!įor the Steam Chicken Feet, I found that the sauce was too diluted for my liking. While you might find it weird that it’s not red in colour, the tender meat broke apart easily and the bun was pillowy soft. I was pleasantly surprised because the three pieces were huge for their price tag. The Char Siew Bao was quite fluffy and generously packed with meat filling. Stacked with bamboo steamer trays, you’ll get to witness the stall owners making numerous char siew baos from scratch.īy the way, this place only sells six kinds of dim sum and they are all priced at $2.30 each. Located within the stuffy Chinatown Complex Market, it’s pretty frustrating to queue physically, but this stall has implemented a numbered queuing system, which makes it less tiring for its customers. At the time of writing, all Tim Ho Wan locations in Hong Kong are cash-only.Be prepared to queue up even if you arrive at 11 am, because the dim sum-loving old folks will be there earlier than you to tapao the freshly made dim sum from Hong Kong Mongkok Tim Sum (香港旺角点心). This branch is also where you're most likely to receive a private table (although sharing a table with strangers is customary across all outlets).
HONG KONG MONGKOK DIM SUM PLUS
Our favourite outlet is the one in residential Sham Shui Po: there is usually either no wait at all or a much shorter one compared to locations downtown, plus you'll be dining in the company of locals.
Once seated, tick the boxes on the individual order cards on your table and hand those over to your server to place an order (there is a small selection in the illustrated menu) dishes normally arrive in no time.Įxpect a long wait to be seated at most locations (there are several scattered throughout Hong Kong). Their most prized attraction is the BBQ pork buns, but the menu is highly varied and includes everything from steamed dumplings to osmanthus cake. Here, you will get the unique chance to dine on specialities most restaurants would charge an arm and a leg for all at a price lower than what one would expect to pay for a cup of coffee. /rebates/&.com252fRestaurantReview-g294217-d3309467-Reviews-DimDimSumDimSumSpecialtyStoreMongKok-HongKong. The internationally renowned, Michelin-starred chain of restaurants takes its origins from Hong Kong and specialises in what is referred to as "working-class dim sum". If you can only have one meal in Hong Kong, make it Tim Ho Wan.
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